Salumi
The Craft of Italian Dry Curing
(Sprache: Englisch)
The authors behind Charcuterie delve into the world of drying and curing meat, offering 100 recipes and simplified techniques for making traditional Italian pork salumi--from pancetta, prosciutto and salami to guanicale, coppa and spalla. 35,000 first printing.
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The authors behind Charcuterie delve into the world of drying and curing meat, offering 100 recipes and simplified techniques for making traditional Italian pork salumi--from pancetta, prosciutto and salami to guanicale, coppa and spalla. 35,000 first printing.
Autoren-Porträt von Michael Ruhlman, Brian Polcyn
Michael Ruhlman has written and co-authored many best-sellers, among them The French Laundry Cookbook. Brian Polcyn is the chef/owner of Forest Grill in Birmingham, Michigan and a professor of charcuterie at SchoolCraft College, Michigan.
Bibliographische Angaben
- Autoren: Michael Ruhlman , Brian Polcyn
- 2012, 288 Seiten, mit Abbildungen, Maße: 21,3 x 3,4 cm, Gebunden, Englisch
- Verlag: Norton
- ISBN-10: 0393068595
- ISBN-13: 9780393068597
- Erscheinungsdatum: 25.10.2012
Sprache:
Englisch
Rezension zu „Salumi “
Good food writing, like good travel writing, ought to be interesting enough to be enjoyed for its own sake, even if the subject turns out not to be some misty romantic destination or some fabulously exotic cuisine. ...Thus anyone who has ever enjoyed a really good slice of salami, prosciutto, sopressata, mortadella or capocola will thoroughly appreciate Salumi, Michael Ruhlman and Brian Polcyn's comprehensive guide to the ancient Italian art of dry-curing meat. ...The authors unravel... many...culinary mysteries and--along with giving detailed, from-scratch recipes for more 100 varieties of salumi--include helpful information on equipment, prep techniques and ingredient sources. --Aram Bakshian Jr.
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